If you love a moist, homemade, classic banana bread from scratch, you will love this Zucchini Banana Bread desert recipe. It bakes up to a to a fluffy, dense, flavorful bread that has a vibrant ripe banana taste with a subtle hint of zucchini.
Making banana bread from scratch might be trending, but it has always been a go-to recipe here in our home. Quick bread recipes like our Sour Cream Banana bread or Nutella Swirl Banana Bread are always a hit.
Do I need to use ripe bananas?
When making banana quick breads, cakes, or pancakes it is always crucial to use ripe bananas. When your banana starts to get fragrant with lots of brown specks, and a thinner peel it is ripe and ready for recipes like this.
You would only want to use bananas that are yellow without specks for recipes like Banana Creme Pie since they are more pleasing for this type of dessert. No one wants to see dark, smushy bananas on this type of dessert.
Do I need to grate zucchini?
While a box grater does work to shred zucchini it can be cumbersome. I found pulsing the zucchini until finely shredded ( in my food processor) work so well. As long as the zucchini is in tiny pieces it will work well.
Do I need to squeeze the excess zucchini juices out?
Last week, I tested this recipe two times because the first time I didn’t squeeze out the extra juice from my zucchini and the load was flat, and really dense and moist. Too much liquid in a quick bread from fresh additions like zucchini will effect the texture and cause it to bake up flat or with a depression in the center of the bread.
Best way to bake a quick bread for easy removal
Do you hate fussing with quick bread that sticks to the inside of your pan? Perhaps you are not into greasing pans and prefer an easier method? If so, you must try lining your loaf pan with parchment paper.
Simpy pull out a sheet of parchment paper that is large enough to have at least a 5 inch over hang on each side. This makes for an easy, dreamy removal of the finished loaf. It also makes for a quicker cool time for you loaf, and easy clean up.
I normally allow my bread to cool in the pan for 15 minutes, and then I carefully pull the cake out using the excess overhang of parchment paper on each side.
How long is Banana Zucchini Bread good for?
If this bread makes it past day one (yes, it is that good) it will last up to 5 days wrapped tightly in a cool dry place on the counter. You can also freeze this loaf (for up to 45 days) as a whole once cooled for later consumption. Additionally, you could freeze individual slices. To enjoy, simply thaw or reheat.
Homemade Banana Zucchini Bread
- 1 8×5 inch loaf pan
- parchment paper
- large bowl
- Wooden Spoon
- rubber spatula
- banana masher
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large size
- 1 tsp vanilla extract
- 1/4 cup milk
- 3 overripe bananas medium-size
- 1 cup shredded zucchini strain excess liquid out with paper towels.
- 1/4 cup pecans may use walnuts, optional**
- Preheat oven to 350 degrees Fahrenheit.
- Add parchment paper to the loaf pant and set aside.
- In a large bowl combine the softened butter and sugar using a wooden spoon.
- Add in both eggs and the salt; mix to combine.
- Pour in the milk and vanilla and mix.
- Mash in bananas using a banana masher.
- Add in the flour and baking soda. Mix using the wooden spoon. However, scraping down the bowl with the rubber spatula is helpful to ensure everything is combined.
- Fold in zucchini and mix to just combine.
- Pour mixture into the parchment-lined loaf pan.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf pan comes out clean. Bread will be firm, have cracks, and be springy to the touch with a deep golden-brown coloring.
- Allow bread to cool in the pan for 15 minutes before removing it using the parchment paper.
- Place bread on a tray and cool for another 10 minutes until you are able to slice through it using a bread knife.